Preheat and prep. Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.

Mix the dry ingredients. In a large bowl, whisk almond flour, cocoa powder, sweetener, baking powder, and salt until no lumps remain.

Whisk the wet ingredients. In a separate bowl, whisk eggs, almond milk, melted coconut oil or butter, vanilla, almond extract, and apple cider vinegar.

Combine gently. Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter should be thick but scoopable.

Fold in extras. If using, fold in sugar-free chocolate chips or chopped dark chocolate. Don’t overmix.

Fill the pan. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle sliced almonds on top if you like.

Bake. Bake for 18–22 minutes, or until a toothpick comes out with just a few moist crumbs. Start checking at 18 minutes.

Cool. Let the muffins cool in the pan for 10 minutes, then transfer to a rack to cool completely. They set up as they cool.

Serve. Enjoy warm or at room temperature. Add a pat of butter or a spoonful of whipped cream if you want extra richness.